Mast O Musir Persian Yogurt Dip With Shallots Recipes

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MAST-O MUSIR - PERSIAN YOGURT DIP WITH SHALLOTS

A delicious and creamy side that goes with almost anything, like pita chips, lavash bread, ruffled potato chips, or basmati rice. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     < 15 Mins

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 3



Mast-O Musir - Persian Yogurt Dip With Shallots image

Steps:

  • Finely dice your shallot.
  • In a bowl, mix the yogurts and shallots thoroughly.
  • Cover and place in the fridge 2 to 3 hours.

1 shallot
1 cup plain nonfat yogurt
1 cup Greek yogurt

MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)

Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.

Provided by Samin Nosrat

Categories     easy, quick, condiments, salads and dressings, side dish

Time 20m

Yield About 4 cups

Number Of Ingredients 10



Mast-o Khiar (Persian Cucumber and Herb Yogurt) image

Steps:

  • In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
  • Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
  • Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.

1/4 cup black or golden raisins
3 Persian cucumbers (about 1/2 pound)
24 ounces Greek yogurt or labneh (3 cups)
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil, tarragon or dill
1 garlic clove, finely grated or pounded into a smooth paste with a pinch of salt
Fine sea salt and freshly ground black pepper
3/4 teaspoon ground or crumbled dried rose petals (optional)
1 teaspoon dried mint
1 teaspoon dried dill
3 tablespoons roughly chopped toasted walnut pieces

PERSIAN MAST-O-MUSIR

Greek yogurt with shallots. From the New Persian Kitchen. Delicious and versatile on so many things-Persian kuku, lavosh, baked potato, roasted vegetables, fajitas, etc. I prepared two versions: the first one as written below. For the second version I roasted the shallot, cooled, minced and added it to the yogurt and replaced...

Provided by C G

Categories     Other Sauces

Time 10m

Number Of Ingredients 5



Persian Mast-o-Musir image

Steps:

  • 1. Combine the yogurt and minced shallot in a glass bowl. Season with salt and pepper. Cover and refrigerate for up to 24 hours. The taste does vastly improve with a longer chill time in the refrigerator.

2 c thick-style greek yogurt (whole milk yogurt strongly suggested)
1 medium shallot, peeled and finely minced
salt, to taste
cracked black pepper, to taste
(sumac, to taste) (optional, read intro)

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